This green peas soup recipe is perfect for fall! With lots of veggies and just four steps, you will have hearty and healthy peas soup.
This cozy and delicious green peas soup is my grandma’s recipe. Whenever we would have a Sunday lunch at her place, it would often start with green peas soup.
- Onion: Onion will give a great base to this green peas soup.
- Oil: Just a little bit of oil to sauté the onion. You can substitute it for the oil of your preference.
- Carrots: We are using two large carrots. They are crunchy, tasty, and packed with nutrients.
- Parsnip: We are using just one parsnip. It will add a unique taste to this soup, and it’s also very nutritious.
- Green Peas: I used frozen green peas. It’s easy to have them on hand, so you can always enjoy a cozy bowl of soup even when peas are not in season.
- Water: I used water for this soup recipe. You will notice that I use water instead of chicken stock for most of my soup and stew recipes. That’s because we are adding Vegeta seasoning, which adds lots of flavors.
- Seasoning: I used Vegeta, salt, and dry parsley leaves for this soup – a short and straightforward list for seasoning, yet with lots of flavors. To learn more about Vegeta, read about it in this post.
- Pasta: I used the Acini Di Pepe pasta. It’s a small, round-shaped pasta. I like it because it does not soak up a lot of liquid from the soup and does not overwhelm the soup with lots of pasta. You can substitute it with any other small-sized pasta, like orzo.
- Fresh parsley leaves: Add just a little bit of freshly chopped parsley leaves for added flavor.
See recipe card for quantities.
Why You’ll Love this Recipe
- Easy to make
- Cozy and comforting during colder weather
With the arrival of the fall season, I am always ready for a warm bowl of soup.
- In a large pot, add oil and diced onion and sauté for 5 minutes.
- Add carrots, parsnip, and 2 cups of water and sauté for 5 minutes.
- Add green peas, seasoning, and 11 cups of water. Bring to boil and then reduce the heat and simmer for 45 minutes with lid slightly ajar. Mix occasionally.
- Add pasta and simmer for 15 minutes. Mix occasionally. Add fresh parsley leaves towards the end.
As you can see, it’s effortless and straightforward. There is a little bit of preparation upfront with chopping the veggies, but it’s primarily hands-free once you put it all in the pot.
Store in the air-tight container in the refrigerator for up to 3 days. Note that the longer the soup sits, the more liquid will disappear due to pasta. You can add more liquid and seasoning if needed.
Just reheat it on the stove, and it will still taste delicious after a couple of days. Whenever I make this green soup, we eat it for 2-3 days alongside another main course I prepare.
Other Recipes You’ll Love
Looking for other recipes like this? Try these:
Green Peas Soup
- Dutch oven
- measuring cups and spoons
- 1 large onion
- 2 tablespoon canola oil
- 2 large carrots
- 1 parsnip
- 1.1 lb frozen green peas
- 14 cups water
- 5 teaspoon Vegeta seasoning
- ½ teaspoon salt
- 1 teaspoon dry parsley leaves
- ⅓ cup Acini De Pepe pasta
- 1 tablespoon fresh parsley leaves
- In a large pot, add oil and diced onion and sauté for 5 minutes on medium-high heat.
- Add sliced carrots and parsnip and 2 cups of water and sauté for 5 minutes.
- Add peas, Vegeta, salt, and dry parsley leaves and 11 cups of water. Bring to boil and then reduce the heat and simmer for 45 minutes with lid slightly ajar. Mix occasionally.
- Add pasta and simmer for 15 minutes. Mix occasionally. Add fresh parsley leaves towards the end. Enjoy!
- Use a large pot. I used a 7 QT Dutch oven.
- Substitute canola oil for any oil of your preference.
- Substitute pasta for orzo or any other small to medium-sized pasta.